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Indian-Spiced Potatoes and Peas with Chilies and Ginger

Indian-Spiced Potatoes and Peas with Chilies and Ginger

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes

This boldly flavored dish is a hybrid of two Indian classics: aloo matar (a tomatoey potato and pea curry) and the potato filling used in samosas. Microwaving the potato chunks simplifies and speeds up the cooking, while finishing them in a skillet ensures they are browned and crisp. For a good kick of chili heat, leave the seeds in the serranos before mincing. These potatoes are a great side dish, but served with basmati rice and yogurt they're hearty enough to be a vegetarian meal.

Tip

Don't bother thawing the peas; they'll defrost and cook directly in the skillet. Also, don't use waxy potatoes such as red or white varieties. Starchy russets better absorb the seasonings and become tender with cooking.

Ingredients
  • 2

    pounds russet potatoes, peeled and cut into ½-inch chunks

  • Kosher salt and ground black pepper

  • 2

    tablespoons coconut oil

  • 2

    teaspoons yellow or brown mustard seeds

  • 1

    medium yellow onion, chopped

  • 2

    serrano chilies, stemmed, seeded and minced

  • 3

    medium garlic cloves, minced

  • 2

    teaspoons finely grated fresh ginger

  • ½

    teaspoon ground turmeric

  • 1

    medium plum tomato, cored and chopped

  • 1

    cup frozen peas

  • 1

    cup lightly packed fresh cilantro

Step 1

In a large microwave-safe bowl, combine the potatoes with 1 teaspoon salt. Cover and microwave for 4 minutes. Stir, re-cover and continue to microwave until a skewer inserted into the potatoes meets no resistance, another 3 to 4 minutes. Drain in a colander and set aside.

Step 2

In a nonstick 12-inch skillet over medium-high, melt the coconut oil, then add the mustard seeds and cook, swirling the pan, until sizzling, 45 to 90 seconds. Add the potatoes in an even layer and cook without stirring until golden brown on the bottom, 3 to 5 minutes.

Step 3

Stir in the onion, chilies, garlic, ginger, turmeric, 1 teaspoon salt and ½ teaspoon pepper. Cover and cook, stirring occasionally, until the onions are softened, 6 to 8 minutes. Stir in the tomato and peas and cook, uncovered and stirring occasionally, until warmed through, about 2 minutes. Taste and season with salt and pepper. Off heat, stir in the cilantro.